Rosemary-Garlic Hasselback Potatoes « The Culinary Chronicles. My love for Potatoes knows no boundaries.
In fact, I’m even contemplating the idea of dedicating an entire month of posts to different potato recipes of the world. Mmmm……..Yum. Needless to say, I’ve never met a potato I didn’t like. Especially when they’re all dolled up like these lovely Hasselback Potatoes. Rosemary-Garlic Hasselback Potatoes to be exact. Now say that three times fast. Originating from Sweden, these potatoes are meant to mirror the fan shape created by accordions. In addition to the elegant look, there’s also some brilliance to the way these potatoes are sliced. As for these potatoes, I chose to pair them with both rosemary and garlic but the options are endless. Rosemary-Garlic Hasselback PotatoesServes 4 Ingredients: 4 Medium Sized Yukon Gold Potatoes, washed and dried ½ Cup Olive Oil 4 Sprigs Fresh Rosemary 3 Whole Garlic Cloves, thinly sliced Sea Salt and Black Pepper Place oil and rosemary in a small saucepan and heat on medium-low for 8-10 minutes.
Fried Mozzarella Balls with Quick Tomato Sauce. I have been wanting to make those for quite a while, but since I don't like deep frying food at home, I kept postponing it.
I finally made it, and my first thought was "why haven't I made this before? ". They taste great, look cute and it's a perfect party snack. Think of it as an elegant version of cheese sticks. I have seen recipes like this one in countless cookbooks and magazines, it's pretty much a no-brainier. I like adding dried oregano to the breadcrumbs, it gives the fried cheese balls a pizza taste. Fried Mozzarella Balls with Quick Tomato Sauce Recipe: makes 4 servings For the cheese balls: 1 8 oz container of mozzarella balls, such as bocconcini 2 large eggs 1/4 cup of milk 1 cup of plain flour 2 cups of breadcrumbs or panko 1 tablespoon of dried oregano salt and pepper canola oil for frying Drain the cheese and dry on paper towels.
Dip each piece of cheese in the flour, then in the egg mixture and lastly in the breadcrumbs, shaking off excess after each step. Mozzarella Sticks. When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm.
Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen. It might have been the alcohol, but the first batch was gone within a matter of seconds. Simultaneously crispy and gooey, these mozzarella sticks seem to defy the laws of physics and flavor. With the question about whether or not it’s a waste of time to make mozzarella sticks at home answered, the question of the perfect dip remained. Garlicky Spinach Balls. The last appetizer made in the South Arm Club for Seniors is a very healthy appetizer.
Instead of something loaded with sugar, butter or cheese, this appetizer is made with vegetable. This Garlicky Spinach Balls recipe is adapted from Taste of Homes and it serves 8 to 12. These Garlicky Spinach Balls are made with dry bread stuffing and spinach. They are tasty, easy-to-eat vegetable appetizer. You can make these ahead and freeze them, unbaked, in a single layer. Ingredients 2 cups crushed seasoned stuffing1 cup finely chopped onion4 eggs, lightly beaten1/2 cup grated Parmesan cheese1/4 cup butter, melted1/4 cup reduced-sodium chicken broth or vegetable broth2 garlic cloves, minced1 1/2 teaspoons dried thyme1/4 teaspoon ground black pepper2 packages (10 ounces each) frozen chopped spinach Paul and Frances made with these Garlicky Spinach Balls.
Instructions Preheat the oven to 350F.